Fish Tikka Recipe

Ingredients: 

600g - boneless fish 

200g - yoghurt 

A pinch of red chilli powder

1/2 tsp - garam masala or 1/4 tsp each of red chilli, cumin & pepper powders

Juice of 1 lemon

2 cloves garlic 

Salt to taste

1/2 inch - ginger 

Pinch of chaat masala

Method

Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside for 10 mins.

Add yoghurt & mix well.

Add the fish and let it marinate for 6-8 hrs (the more the better)

On a thin skewer gently put the fish tikkas and cook in a hot tandoor/oven for 15 minutes turning once.

Garnish with lemon, chaat masala and serve with cold mint-yoghurt chutney/sauce.

Butter Chicken Recipes

Ingredients:
Chicken - 1 kg, skinned, boned and diced
Curd - 150 ml
Almonds - 50 gms, crushed
Cinnamon - 1/4 tsp, crushed
Cloves - 1/4 tsp, crushed
Bay leaves - 1/4 tsp, crushed
Green cardamom - 4
Ginger pulp - 1 tsp
Garlic pulp - 1 tsp
Tomato - 400 gms, chopped
Onion - 2, chopped
Fresh coriander - 2 tbsp, chopped
Fresh cream - 4 tbsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Corn oil - 1 tbsp
Butter - 75 gms
Salt as per taste

Preparation Method:
Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
Blend well.
Put the chicken pieces in a large bowl. Pour over the curd mixture.
Heat butter and oil together in a pan.
Put onions and fry for 3 minutes.
Add the chicken mixture.
Saute for about 7 to 10 minutes.
Add half of the coriander leaves. Blend well.
Add cream. Stir for sometime. Simmer.
When the chicken is done, garnish with the remaining coriander leaves before serving.
Tastes best with parathas or chappathis.